Pork Tenderloin In Puff Pastry - cooking recipe

Ingredients

1 (3/4 lb) pork tenderloin, whole
Dijon mustard
1 (17 1/3 ounce) package frozen puff pastry
1/4 teaspoon tarragon, crushed

Preparation

Trim off fat and wipe meat well. Thaw the puff pastry and roll out one sheet to make a 12-inch square.
Spread with 2 tablespoons of mustard. Put meat on one end of pastry and sprinkle with tarragon. Roll pastry around meat, tucking in ends.
Place on ungreased baking sheet and bake in moderate oven at 350\u00b0F for 1 hour. Slice and serve hot or chill, slice and serve cold.